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What makes Guatemalan Coffee so Special?

Posted by Josue Morales on November 30, 2010 at 8:44am

http://cafedeguatemala.blogspot.com/

Road to Coffee Plantations. Quiché.

Guatemala is known all over the world for its wonderful scenery, its diverse culture, but above all, for its excellent coffee!

By. Josue Morales

But what exactly is it that makes Guatemala's Coffee so special? To understand Guatemalan Coffee, one must understand Guatemala first. The name "Guatemala" comes from the ancient mayan meaning "land of many trees." Which only helps describe even better the nature of coffee growing in this country where 98% of coffee is shade grown. Using shade is an agricultural practice that provides priceless nurture to coffee plants, it provides the perfect natural setting for coffee to be grown under unique land and climate factors. The main

natural occurring influences in coffee are:

HIGH ALTITUDES: The finest coffee in Guatemala is cultuvated between 4,300 and 6,500 feet above sea level. Which are extremely high altitudes at which coffee production may only be achieved by shade forests and our next factor.

Burning flame at Coffea Roasters Guatemala.

MORE THAN 300 MICROCLIMATES: In a relatively small geographical area, 108,889 square kilometers, this can only be explained by the many geogrphic influences present in Guatemala such as a large number of Volcanoes, vast Crater Lakes, High Plateaus and Ranges, along with the Atlantic and Pacific Oceans. All combine to create significant flavor differences among the different coffee regions in this country.

CONSISTENT RAINFALL PATTERNS: Annual rainfall in Guatemala ranges between 32 and 200, and constitutes our third natural factor in coffee excellence. Rain in Guatemala is not only plentiful, but in many ways predictable. With a heavy rainy that provides perfect development conditions for the coffee plant, with an added value of atleast one heavy rain in summer that allows for the coffee flower to blossom.

Clouds over Guatemala City.

Bunn H5E 12500.0020

Posted by Mike McGinness on November 24, 2010 at 7:37pm

So what do you do when you run across a Bunn H5E water tower model 12500.0020? You know, one of those strange ones hard set for 115f water temp! (for dough proofing). What good is it in a coffee house! I mean, not even white tea wants water at 115f.

Well, found one on Craigslist some time back, got it for a song, $75.

One hundred fifteen fahrenheit no more! All in less than $300 including labor to have PID, SSR, new temp probe etc. installed. Now have sweet 1f resolution water temp control 5gal tower. FYI not running Auber in PID mode, system response too slow and resulted in 7f over shoot. Not surprising since 5gal 120v model. In PID mode heater wouldn't turn full on until about 10f below SV. But works great running as 1f deadband on/off controller with heater full on as soon as below SV and <1f over shoot.

Have a couple more towers to do. Next time may spend a bit more and get a 0.1f resolution PID with on/off capability for even tighter temp control. Though truth to tell this puppy with 1f deadband works pretty darn sweet!

new in Montreal Canada coffee shop stepping up !!!

Posted by Patrice on November 23, 2010 at 2:16pm

Have you heard ??? LEROSECAFE is the new place in town ?

Try the new cookies and the classic banana bread ( a blend of spices and well ripe bananas. MMMM!!!

Need coffee ? Blend of the year " LE VOYAGEUR " will take your taste buds near perfection .

from our best Roasting factory " Brulerie du vieux Ste Rose " is born " Le ROSE CAFE "

See it at lerosecafe.com

Still located at 252 Rachel est Montreal, Quebec Canada on Plateau Mont Royal

on your way to the mountain or as you start your day to work give them a visit they are so nice

Great Opportunity for Barista/Coffee Expert

Posted by Sandy Hernandez on November 22, 2010 at 9:21am

Barnie's Coffee in Orlando FL, is growing and seeks a highly motivated Barista/ Coffee Expert to work with our coffee team taking it to the next level. experience in latte art, brewed to order methods in all extraction attributes is a must. This position is responisble for all related training in our retail cafes and will work closely with our VP of Coffee & Tea on coffee selection roast and in-store roasting methods. Position base in Orlando competive salary, benefit package and dynamic professional development track.

My cup at Starbucks...

Posted by Andre Guimond on November 15, 2010 at 8:03am

I've never actually gone to Starbucks for just a cup of coffee. Back when I was a huge coffee noob (an even bigger noob than I am now) I used to go in and get the "Specialty Drinks" but this is far from the point.

I went in yesterday, 1 for espionage purposes, and 2 because I met an old friend who says they work there and they'd give me a free drink. She claimed she could put a Rosetta in my latte and I said "Yea, I'll see it when I believe it."

So in I went and decided on a plain cup of coffee. Or what they call the "Pike Place Roast"

It wasn't even as bad as I thought it may be. You could taste the difference in that the beans were roasted longer ago than what I usually drink but the coffee wasn't that bad. I was truly surprised.

Am I the only idiot who things this? Let me know.

The Guatemalan Experience

Posted by Jennifer Vaaler on November 15, 2010 at 3:32am

I had the privilege to re-post this beautiful essay written by Josue Moralas, Master Roaster and Cupper at Coffea Roasters Guatemala, specializing in Guatemalan Coffee.

I also included a couple of his breathtaking photos.

You can read Part 1 and Part 2 here. Enjoy!

What's the Best Home or Low Volume Espresso Machine??? And Grinder??

Posted by jed epler on November 12, 2010 at 3:32am

Looking at purchasing an espresso machine that will go in our youth group's small cafe in our church. Budget is around $1,000...any suggestions for something durable and reliable. Also, a nice grinder to complement? Seems like the Mazzer mini is a nice choice for low volume, quality shots. Thanks in advance!

Brew Pub Coffee Stout

Posted by Joseph Robertson on November 10, 2010 at 8:24pm

Sasquatch Coffee Roasters a subsidiary of http://www.jolindas.com is shaking hands with Walking Man Brew Pub to Unveil a Cold Press Coffee Stout. Watch for it at the Walking Man Pub, Stevenson Washington During Their Anniversary Week starting November 17, 2010
Update I found out just 15 minutes ago that the coffee stout will be tapped on Friday November 19, 2010. at http://www.walkingmanbrewing.com/

The Guatemalan Experience (Part 1)

Posted by Josue Morales on November 9, 2010 at 10:21am

http://cafedeguatemala.blogspot.com/

Lake Atitlán, Sololá. Guatemala.

Welcome to paradise, I thought, as I contemplated in awe the remarkable phenomenon

a sunset constitutes while in Lake Atitlán. As I stood amongst coffee trees in

the middle of the plantation I felt the urge to remain a permanent part in that
figure of vanishing history, but the thunder in the distance was a constant
reminder that galloping down the muddy road was the best way of staying alive.
As I ran towards the shore the burst of the smell of fresh flowers was
intoxicating, invading the atmosphere as the winds from Xocomil blew in my face
shouting a call of imminent rain. I splashed my boots on the rocky shore and
tied a rope to my boat as the engine wouldn't start. Way back will have to be
uphill on the slope of the San Pedro, and it had gotten dark. My hike was a
difficult one, as I covered my face with my arms while searching amongst the
darkness.

Tired and hungry my arms reached around me and finally pulled a couple of

cherries from a coffee tree. As the fruity felling entered my tongue I felt assured and a
little less frightened. A splash of sweet and slimy elixir invaded my mouth as
my teeth carved into the cherry and my tongue played around with a couple of
beans wrapped in humid parchment. I was about to place the second cherry in my
mouth when, at some distance a shrine engulfed by trees shone in campfire wood.
I made my way slowly around the rocks and was heartbroken when arriving at the
spot understood it had been recently deserted. Moments later once again I saw a
light amongst the bourbons, and this time ran as well as I could towards it in
the night. Entering a small clearing surrounded by coffee trees I saw the dim
fire. The small circle washed in red tones reflected by coffee cherries was
cool, and as much I longed for heat, there was none coming out of that fire. At
the base of the coffee trees I could see the shapes of dimly lit yellow
rabbits. Alarm shocks ran through my body building up on the knowledge of
ancient legends from this country. I had given a couple of steps back when my
back pushed against a branch. Although that was no branch and this was no
ordinary night. As I turned around, a deer stood with its head between the
branches of the catuai in front of me. It stared with human eyes as the fire
that made an effort to burn in that isolated spot in the plantation, erupted
towards the sky in thousands of splintered fragments of light. The heatless
concentration had been formed by fireflies that now spread through the whole
forest. As the deer and I ran in opposite directions the small glowing bugs
where all around me, on my eyes, on my hands and body making me glow with them.
I was shaking them off and running downhill, if only I could reach the shore
I'd be safe! When at last half my body was inside the lake, I no longer could
see the fireflies. They were now inside the lake, dancing beneath the subtle
waves but completely transformed. No longer bugs but the mimic of the stars
reflected on the water.

To be continued...

Note: this page contains paid content.

Note: this page contains paid content.

Note: this page contains paid content.